Zurich West saw a transformation from being a default industrial warehouse depot to a hipsters area, where youngsters or locals yearning for a change in the Zurich scene ride to here to get some relief from it all. Gnusserei’s chef also works along this concept with his modernized Swiss food, retaining an emphasis on eating mostly local Swiss sourced ingredients but adding just enough of a twist to make it less cliched than the norm. He is certainly helping to redefine the next generation of Swiss cuisine.
Zurich West Warehouse-like set up -
In the background, you see young skaters practising inside the mall.. !
Gnusserei inside -
I am loving the visionary space! The amalgamation between the Zurich industrial scene and modern Swiss food is going to be interesting as a pairing.
Heavy Iron Menu -
Coherently sticking to the theme of Zurich warehouses and real people’s food, the menu is kind of heavy tonight. It makes one feel like you’re working in a factory.
Mineral Water -
Swiss local based..
Baked Bread -
Butter was of the pre-packaged type. Bread roll was baked quite decent and had a nice crust outside which made up for the butter~ 7.5/10
2008 Schiterberger Chardonnay Barrique AOC, Zurich, Switzerland -
A local Swiss Chardonnay wine. I followed the restaurant’s concept,
and decided to drink only local Swiss wines.
Red Cabbage Pudding, Pumpkin salad and Peanuts & Sauce -
Seems set in a canele/cannele mould. Not bad as an appetizer ~ 6.5/10
Rocket and Chanterelles Soup -
Nicely done. Not many places do a chanterelle based soup. ~ 7.5/10
with Blueberry and Horseradish Chutney, with Peppers Salad – CHF 19.50
Despite being boiled to well-done, the buffalo meat was surprisingly marbled and tender ~ 9/10
Cayas Syrah du Valais, AOC Jean-Rene Germanier, Vetroz 2010 -
AOC Swiss Syrah red wine.
Roast Venison Saddle with Venison Crème Sauce -
Course #1 (CHF 64.50)
Cooked rare plus, with Red Cabbage, Rosemary, Apple filled with Cranberries, hand made Flour Dumplings ‘Spatzli’ and forest mushrooms. The local Swiss sourced Venison is not larded but cooked as is but plentiful gamey yet tender. Also loved the side of bitey Spatzli dumpling pasta ~ 8/10
Roast Venison Saddle Truffle Sauce - Course #2
With Brussels sprouts, glazed Chestnuts, Pear with Cranberries, sliced Black truffles, Cashew nuts and Thyme herbs. It was a new novelty to have 1 Main Course splitted up and served as 2 separate courses and which both were quite similar. But if it is decent enough I don’t mind having 2 portions I guess ~ 7/10
Geschnetzeltes Kalbfleisch - CHF 36.50
A very typical Zurich-Swiss dish, with Sliced veal meat and Rosti potato hash with baby carrot. Quite creamy, the potato rosti was crispy and floury, the latter exceptionally fried ~ 7.5/10
Other local and imported Items for Purchasing take out -
It is good to take a break from the usual Zurich-Swiss food, which is slightly German biased on average in my opinion. Evolving philosophies about food are undertaking culinary developments as we speak all over the world. This modernized take on Swiss food was thriving within it’s own comfort zone.
Price: Swiss Franc CHF 60 Per Person
Ease of Access: 3/5 (3 minutes walk from Tram Station, albeit slightly hidden)
Food: ♕♕♕♕1/2
Address: Giessereistrasse 18, 8005 Zürich, Switzerland
Ph: 044 440 00 01
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